CROQUETTES, A SPANISH GOURMET CLASSIC
- Armando´s European Food
- Feb 11
- 2 min read
Croquettes are a food item commonly used as tapas and appetizers in many bars and restaurants. They are small portions of dough that can be prepared in different ways, though traditionally they are oval or round. This Spanish gourmet classic usually contains ingredients such as meat, fish, vegetables, and even some fruits.
The most popular theory about the origin of croquettes states that this delicious appetizer was born in France. "The father" of croquettes was a French aristocrat named Louis de Bechamel, who worked in the kitchen of King Louis XIV and created the famous bechamel filling for croquettes. However, it wasn’t until 1817 that croquettes were served at a banquet for the Russian Archduke. At that moment, the chef Antonie Cámere had the brilliant idea to coat the bechamel with a crispy layer, completely enveloping it. This idea led to the name "croquette," as it comes from the French verb "croquer," meaning "to crunch," with its diminutive form "croquette."
The history of croquettes in Spain is tied to scarcity and the concept of "cooking with leftovers." Between 1918 and 1920, Spain was hit by the "Spanish flu" pandemic, which caused millions of deaths worldwide. Just a few years later, the Spanish Civil War broke out, and during this time of hunger and food shortages, the recipe closest to what we know today as croquette emerged. Leftovers from stews or previous day's meals were used to ensure nothing went to waste.
In Spain, there are all kinds of croquettes, which are considered a Spanish gourmet classic. For a croquette to be authentically Spanish, it must be made with bechamel and have a crispy breading. With these two essential elements, an infinite variety of flavors can be created. The most common include ham, chicken, stew, oxtail, boletus, cod, and blue cheese. Croquettes also have their equivalent in other countries such as Switzerland, Hungary, and the Netherlands, where they are made with potatoes and bechamel, giving them a denser texture.
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